Southern Living’s Country Fried Steak: A Taste of Home

The aroma alone transports me back to my grandmother’s kitchen in rural Mississippi. On Sundays, after church, the air would be thick with the scent of frying steak, a symphony of sizzling oil and seasoned breading. The anticipation was almost unbearable as we waited for that first, glorious bite of crispy, tender steak smothered in creamy, peppery gravy. It wasn’t just a meal; it was an experience, a hug from the inside out, and a tradition I cherish to this day.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 steaks, approximately 4 cups of gravy
• Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) cube steaks
• 38 saltine crackers, crushed (about 1 cup crushed)
• 1 1/4 cups all-purpose flour, divided
• 1/2 teaspoon baking powder
• 2 teaspoons salt, divided
• 1 1/2 teaspoons ground black pepper, divided
• 1/2 teaspoon ground red pepper
• 4 3/4 cups milk
• 2 eggs
• 3 1/2 cups peanut oil
• Chopped fresh parsley, to garnish (optional)

Equipment Needed

• Shallow dishes or plates for dredging
• 12-inch skillet (cast iron recommended, but not nonstick)
• Wire rack
• Jellyroll pan
• Whisk

Instructions

1. Begin by seasoning the cube steaks. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of pepper evenly over both sides of each steak. Set aside to allow the flavors to meld.
2. Prepare the breading mixture. In a shallow dish, combine the crushed saltine crackers, 1 cup of the all-purpose flour, baking powder, 1 teaspoon of salt, 1/2 teaspoon of the black pepper, and red pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
3. In another shallow dish, whisk together 3/4 cup of the milk and the eggs. This will serve as the wet dredge for the steaks.
4. Now, bread the steaks. Dredge each steak thoroughly in the cracker crumb mixture, ensuring it’s fully coated. Then, dip the steak into the milk and egg mixture, allowing any excess to drip off. Finally, dredge the steak once more in the cracker crumb mixture, pressing gently to help the breading adhere. This double-dredging creates a wonderfully crispy crust.
5. Heat the peanut oil in a 12-inch skillet. Pour the oil in until it’s about 1/2 inch deep. Heat the oil over medium-high heat until it reaches 360 degrees Fahrenheit. A deep-fry thermometer is your best friend here. Important Note: Do not use a nonstick skillet for this recipe, as it won’t achieve the same level of crispness. A cast iron skillet is ideal for even heat distribution and superior browning.
6. Fry the steaks. Carefully place the breaded steaks into the hot oil, ensuring not to overcrowd the pan. Fry for approximately 10 minutes on one side, until golden brown.
7. Flip the steaks and continue to fry for an additional 4 to 5 minutes, or until the second side is also golden brown and the steak is cooked through. The internal temperature should reach 145 degrees Fahrenheit.
8. Remove the fried steaks from the skillet and place them on a wire rack set over a jellyroll pan. This allows excess oil to drain off, ensuring a crispy crust.
9. Keep the steaks warm. Place the jellyroll pan with the steaks in a preheated 225 degree Fahrenheit oven to keep them warm while you prepare the gravy.
10. Prepare the gravy. Carefully drain the hot oil from the skillet, reserving any cooked bits and 1 tablespoon of the drippings in the skillet. Those cooked bits are flavor gold!
11. In a small bowl, whisk together the remaining 1/4 cup of flour, 1 teaspoon of salt, 1 teaspoon of black pepper, and the remaining 4 cups of milk.
12. Pour the milk mixture into the skillet with the reserved drippings. Cook over medium-high heat, whisking constantly, for 10 to 12 minutes, or until the gravy has thickened to your desired consistency. Constant whisking is crucial to prevent lumps from forming. If you do get lumps, you can try whisking vigorously or using an immersion blender to smooth it out.
13. Serve the country fried steak hot, smothered in the creamy gravy. Garnish with chopped fresh parsley, if desired.

Expert Tips & Tricks

• Pounding the steaks: For extra tenderness, gently pound the cube steaks with a meat mallet before breading. Be careful not to over-pound, as you don’t want to tear the meat.
• Oil Temperature is Key: Maintaining the correct oil temperature is essential for achieving a crispy, golden-brown crust without burning the steak. Use a deep-fry thermometer to monitor the temperature. If the oil is too hot, the breading will burn before the steak is cooked through. If the oil is too cool, the breading will become soggy.
• Make-Ahead Gravy: The gravy can be made ahead of time and reheated gently over low heat. If it becomes too thick, add a little milk to thin it out.
• Crispy Breading Secret: The crushed saltine crackers add a unique flavor and texture to the breading. For an even crispier crust, try adding a tablespoon of cornstarch to the cracker crumb mixture.
• Spice it Up: Adjust the amount of red pepper to control the heat level of the dish. A pinch of cayenne pepper can also be added to the breading for an extra kick.

Serving & Storage Suggestions

Serve the Country Fried Steak immediately while hot and crispy. It’s traditionally served with mashed potatoes and a side of green beans or collard greens.

Leftover Country Fried Steak can be stored in an airtight container in the refrigerator for up to 3 days. The gravy should be stored separately.

To reheat, bake the steaks in a preheated 350 degree Fahrenheit oven for 10-15 minutes, or until heated through. You can also reheat them in a skillet with a little oil, but they may not be as crispy as the first time. Reheat the gravy gently on the stovetop, adding a little milk if needed to thin it out. Freezing is not recommended, as the texture of the breading and gravy will change significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2157.7 kcal	N/A
Calories from Fat	1844 g	85%
Total Fat	205 g	315%
Saturated Fat	40 g	199%
Cholesterol	133.6 mg	44%
Sodium	1850 mg	77%
Total Carbohydrate	65.6 g	21%
Dietary Fiber	2.2 g	8%
Sugars	0.9 g	3%
Protein	19.5 g	39%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free all-purpose flour and gluten-free crackers for a gluten-free version.
• Dairy-Free: Substitute the milk with unsweetened almond milk or soy milk. Use a dairy-free butter alternative for cooking the gravy.
• Spicier Version: Add more red pepper or a pinch of cayenne pepper to the breading for an extra kick. You can also add a dash of hot sauce to the gravy.
• Herbaceous Gravy: Stir in some fresh herbs like thyme or rosemary to the gravy for a more complex flavor.
• Different Meat: While cube steak is traditional, you can also use thinly sliced round steak or even chicken breasts. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of oil for frying?
A: While peanut oil is recommended for its high smoke point and neutral flavor, you can use other oils with high smoke points, such as canola oil or vegetable oil. Avoid using olive oil, as it has a lower smoke point and can impart a strong flavor.

Q: How can I prevent the breading from falling off the steak?
A: Make sure to thoroughly dry the steaks with paper towels before breading them. Also, be sure to press the breading firmly onto the steaks to help it adhere. The double-dredging technique also helps to create a more secure crust.

Q: My gravy is too thick. What can I do?
A: Gradually add milk, a tablespoon at a time, while whisking constantly until you reach your desired consistency.

Q: Can I make this recipe ahead of time?
A: While the steaks are best served fresh, you can prepare the breading mixture and the gravy ahead of time. Store them separately in airtight containers in the refrigerator. The steaks can be breaded a few hours in advance, but fry them just before serving for the best results.

Q: How do I know when the steak is cooked through?
A: The internal temperature of the steak should reach 145 degrees Fahrenheit. You can use a meat thermometer to check the temperature. The steak should also be firm to the touch and the juices should run clear when pierced with a fork.

Final Thoughts

Country Fried Steak is more than just a recipe; it’s a taste of Southern hospitality, a reminder of home, and a celebration of simple, comforting flavors. Don’t be intimidated by the frying – with a little practice and attention to detail, you can create a dish that will impress your family and friends. So, gather your ingredients, put on some good music, and get ready to experience the magic of Southern cooking. I encourage you to try this recipe and share your feedback! And if you’re looking for the perfect pairing, consider serving it with a crisp coleslaw and sweet iced tea for a truly authentic Southern meal.